Easy Mediterranean Cod with a Warm Lentil Salad

We’re taking a page from the Mediterranean cooking book: sometimes the simplest preparation is the best, especially when you have fresh, beautiful fish and produce–and some extra-virgin olive oil. A one-pan roast of fennel, tomato, and cod meets up with a feta-studded kale and lentil salad for the perfect lunch or light dinner.

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Baked Mediterranean Cod

Servings: 4

Prep Time: 10 minutes

Cook Time: 30–40 minutes

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Ingredients:

• 1 pint cherry tomatoes, halved
• 1 small fennel bulb (or 1 large shallot/½ yellow onion), sliced
• 3 garlic cloves, thinly sliced
• 1 Tbsp capers
• 5 Tbsp extra-virgin olive oil, divided
• 1 Tbsp red wine vinegar
• 1 tsp honey
• 1 tsp kosher salt, divided
• Pinch of red chili flakes (optional)
• 1–1.25 lbs cod, cut into four fillets (or halibut/sea bass)
• ½ tsp black pepper
• 4 thin lemon slices

Instructions:

1. Prep the fennel: Preheat oven to 400°F. Cut off fennel stalks and root, slice into ½-inch slices.
2. Bake the Veggies: In a 4-quart dish, toss fennel, tomatoes, garlic, capers, 3 Tbsp olive oil, vinegar, honey, ½ tsp salt, and chili flakes. Roast for 20–25 minutes until jammy.
3. Season the Cod: Pat fish dry, brush with remaining olive oil, and season with salt and pepper.
4. Cook the Cod: Nestle fillets into the roasted veggies, top with lemon slices. Roast for 10–15 minutes until flaky. Serve with roasted tomato mixture.

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Warm Lentil Salad

Servings: 4

Prep Time: 10 minutes

Cook Time: 20–30 minutes

Ingredients:

• ¼ cup + 1 Tbsp extra-virgin olive oil
• 1 medium shallot, thinly sliced
• 2–3 garlic cloves, thinly sliced
• 1 tsp ground coriander
• 1 cup dry green lentils
• 4 cups water
• ¾ tsp kosher salt (or more to taste)
• 4 cups chopped kale
• ½ cup roasted red peppers (jarred), thinly sliced
• 4 oz feta cheese, broken into chunks
• 1 tsp lemon zest + 2 Tbsp lemon juice
• 3 Tbsp finely chopped parsley
• 2 chopped Medjool dates

Instructions:

1. Cook the Lentils: In a saucepan, sauté shallots and garlic in 1 Tbsp olive oil until translucent. Stir in coriander, lentils, water, and salt. Simmer for 20–30 minutes until tender.
2. Marinate the Feta: In a bowl, combine feta, lemon zest, lemon juice, parsley, and ¼ cup olive oil. Season with salt and pepper.
3. Mix the Salad: Drain lentils if needed, then stir in kale to wilt. Add roasted peppers and dates. Adjust seasoning.
4. Plate: Spread lentils on a platter and top with feta mixture.

Homemade | homemadecooking.com

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